Nothing can be more homey or comforting than a plate of masoor daal and rice. Although this is generally considered a simple dish only to really be cooked at home for one’s family, it ranks high on my list of comfort foods. And I must say, this quick dish most definitely brings comfort during these cold New England winters that I am still adjusting too. I have been working off a recipe from my Ammi (mother) for over three years now. Check out my own adapted version below.
- 2 c masoor (red) lentils (yellow split peas can also be a substitute)
- 1 tsp chili powder
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp chopped fresh ginger (or ginger paste)
- 2-3 cloves garlic peeled and cut into thin strips
- 1-2 Tbsp vegetable oil
- 1 tsp cumin seeds
- 2 tomatoes cut into small pieces
- 1 small onion
- Wash the lentils.
- In a pot, add lentils and enough water to cover the lentils. Cook covered until you see foam forming on the top. Drain off all the foam.
- Add salt, pepper, chili powder, turmeric, ginger, and tomatoes. Cook covered until the tomatoes soften and the mixture looks creamy, stirring occasionally. About 30 minutes. If the mixture is too thick, add water.
- Heat oil in a frying pan. Add the chopped onion and stir fry for about 3-5 mins.
- Add cumin seeds and garlic. Fry until onions are golden brown.
- Pour this mixture into the cooked daal.
- Garnish with chopped cilantro. Serve with basmati rice and enjoy!